Wheatless Wednesday – Philly Cheesesteak Stuffed Peppers

Wheatless Wednesday – Philly Cheesesteak Stuffed Peppers

Yesterday it snowed enough to cover everything in a couple of inches of white.  The sun is out today, and it’s absolutely gorgeous.  I’m going to pretend that it’s not bitterly cold out.  (I’m also going to pretend that it hasn’t been a year since I last posted.)

I’m a big fan of price-reduced items. Whether end caps at Target or tags-still-attached thrift store items, I’m a sucker for a good deal.  It can be especially useful at the grocery store when feeding five growing children.

I also love sandwiches oozing with sauteed veggies, meat, and cheese.  But have you seen young children try to eat such things?  Sometimes it’s easier to put things in an edible bowl.

So, when our local store happened to mark down mushrooms and peppers on the day I was shopping, I took advantage of the situation to create something new.  Colorful, flavorful, and easy to pull together, this meal may leave you with a taste of summer in the midst of a cold snap.  Fork and knife optional.


Three peppers for 99 cents!


Everything looks lovely smothered in cheese.


Cooked through.  The key is to just heat the peppers through.  One of the things most people dislike about stuffed peppers are the mushy peppers.  By cutting them in half, you can easily stuff them and allow them to retain some crispness–and flavor.


Philly Cheesesteak Stuffed Peppers

  • 3-4 bell peppers, any color
  • 1 lb. ground beef (90% lean preferred)
  • 1 cup cooked rice
  • 2 Tbsp vegetable oil
  • 1 medium onion, coarsely chopped
  • 8 oz. mushrooms, sliced
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1-1/2 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried basil
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp cornstarch dissolved in 1/2 cup cold water
  • 2 cups shredded cheddar cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • crushed potato chips (optional)
  1. Wash and cut peppers in half, removing seeds, stems, and ribs.  Place on foil-lined rimmed baking sheet or in a 9×13″ baking dish.  Set aside.
  2. Place oven rack in middle position and preheat oven to 400 degrees.
  3. In large skillet, brown ground beef over medium to medium-high heat until no longer pink.  Place in large bowl. Add rice.
  4. Heat vegetable oil in now-empty skillet until shimmering.  Add onion and mushrooms; cook until softened, about 6 minutes.  Add garlic and cook until fragrant, about 30-60 seconds.
  5. Carefully add milk, cornstarch mixture, salt, pepper, basil, and Worcestershire sauce.  Stir constantly until mixture thickens.  Add 1 cup of each cheddar cheese and mozzarella cheese.
  6. Pour mixture over meat and rice; mix until thoroughly combined.  Spoon mixture into peppers.  Divide remaining cheese over peppers (you may very well want to add more).
  7. Bake until heated through and cheese is melted, about 20 minutes.  Top with potato chips, if desired. Serve.



Peppermint Mocha Fudge


Christmas is close.  Very close, though you wouldn’t be able to tell from stepping outside.  Granted, in warmer regions of the country, this is normal weather for the season, but for those of us further north, this is unusual. I know the warm weather has lulled some into a false sense of security, of having time to get everything done and bought and wrapped.

So in case this has happened to you and you’re in need of a quick treat to bring or gift to give to the coffee and chocolate-loving person in your life, look no further.  In less than two hours you can have a homemade treat ready for the giving, receiving, and eating.  Wrap the fudge in squares of waxed or parchment paper and place in a box or tin or coffee mug, if desired.  Add a gift card for a coffee joint.  How pretty you make it is up to you.

Merry Christmas to all!


Peppermint Mocha Fudge

  • 2 cups semisweet chocolate chips
  • 2 packets Starbucks Via instant coffee or 1 tsp instant espresso
  • 1 can sweetened condensed milk
  • 1 tsp peppermint extract*
  • crushed peppermint candies and sprinkles (optional)

Line 8″ square baking dish with foil.  Place crushed candies and sprinkles (if using) in bottom of dish.

Place chocolate chips, coffee, and sweetened condensed milk in medium microwavable bowl.  Microwave on high for 1 minute.  Stir.  If necessary microwave additional minute, stirring at 15 second intervals, until mixture is melted.  Add peppermint extract.  Spread in prepared baking dish.  If desired, sprinkle with additional crushed candies and sprinkles, gently pressing in to adhere.  Refrigerate at least one hour; cut into squares.

*If you’d rather just have mocha fudge, substitute vanilla extract for the peppermint and don’t use the crushed peppermint candies.